Apple Rose Cake

Name: Apple Rose Cake
Prep time: 50 min
Cook time: 40 min
Total time: 90 min
Yield: 10
Ingredients: Manitoba flour 3 ½ cups; Sourdough starter 0.3 cup; Whole milk 0.8 cup; Sugar 6 ½ tbsp; Butter (soft) 4.3 tbsp; Eggs (about 1 medium) 2.1 oz; Fine salt 1.4 tsp; Apples 0.75 lb; Powdered sugar 0.833 cup; Butter (softened) 7 tbsp; Cinnamon powder to taste; Powdered sugar to taste

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Vegetarian

Difficulty: Difficult
Prep time: 50 min
Cook time: 40 min
Serving: 10
Cost: Low
Note + rising time (at least 10 h in total)

PRESENTATION

Recipe by
Michela Carta

The apple rose cake is something special from Lombardy, particularly Mantova. People there love it for celebrations like Mother's Day. And the look? It is bouquet-like and beautiful—really reminds me of family gatherings. This version adds a little twist, with thinly sliced apples between the soft, tender petals. Plus, a sprinkle of cinnamon. And that gives it a fragrant aroma that's both sweet and spicy. Really captures the heart of Mantovan celebrations. Using lievito madre, or natural sourdough, keeps tradition alive. For real. It gives a moist texture—special yet simple. Honestly, this apple rose cake recipe is both elegant and comforting, highlighting the charm of classic baking techniques.

Rooted in Italian tradition, this apple rose cake tutorial is a really really good way to bring something unique to breakfast or weekend brunch. And you know what? The apple slices add a juicy bite. They blend seamlessly with the soft dough, keeping each piece light and never dry. In Lombardy, families might throw in some lemon zest or mix up the spices. For sure. It shows how this dessert can vary from home to home. Often topped with powdered sugar—letting the golden crust shine through—it pairs perfectly with coffee or tea.

Unlike other apple cakes, the apple rose cake really stands out. It's got a cheerful appearance and warm aroma—perfect for sharing with family. Whether you call it an apple flower cake or apple petal cake, it surprises with its crispy edges and the elegant curl of apple slices between the folds. Seriously good. It brings smiles all around the table, no question.

INGREDIENTS

Ingredients for the dough (for a 28 cm diameter pan): Manitoba flour 3 ½ cups (450 g); Sourdough starter 0.3 cup (80 g); Whole milk 0.8 cup (180 g); Sugar 6 ½ tbsp (80 g); Butter 4.3 tbsp (60 g) - (soft); Eggs 2.1 oz (60 g) - (about 1 medium); Fine salt 1.4 tsp (8 g)

For filling: Apples 0.75 lb (350 g); Powdered sugar 0.833 cup (100 g); Butter 7 tbsp (100 g) - (softened); Cinnamon powder to taste

For sprinkling: Powdered sugar to taste

Preparation

How to prepare Apple Rose Cake

To make the apple rose cake, pour the flour into a stand mixer equipped with a hook 1, then add the sourdough 2 and the milk slowly 3 while starting to mix at low speed.

When the mixture is well combined, add the egg 4 and gradually the sugar as well 5, slightly increasing the speed of the mixer. Once these ingredients are well absorbed, add the salt 6 and continue to work the dough for about 10 minutes.

At this point, add the softened butter, one piece at a time, ensuring it is well incorporated into the dough before adding the next 7. Once all the butter is absorbed, the dough will be smooth, shiny, and elastic 8. Form a ball 9, cover the bowl with plastic wrap, and let it rise for about 7-8 hours in the oven turned off, away from drafts.

After the rising time, prepare the butter cream: place the softened butter with powdered sugar in a bowl 10 and mix to obtain a smooth mixture 11. Take the dough, which in the meantime will have doubled in volume 12.

Flip the dough onto a floured work surface and dust it lightly with flour on top as well 13, then roll it out with a rolling pin into a rectangle measuring 19x17 inches. Spread the rectangle with the butter cream, keeping aside a tablespoon 14. Cut the rectangle lengthwise into 8 strips of the same width 15.

Now peel and slice the apples into wedges, then cut the wedges into very thin slices 16. Place 2 rows of apple slices on each strip of dough, ensuring one of the rows slightly protrudes from each strip 17. Finally, sprinkle the apples with ground cinnamon 18.

Gently roll up the strips to form roses 19. Line the base of a 28 cm diameter pan (preferably with a removable bottom) and place the roses inside with the side where the apples protrude facing upwards 20. Cover the pan with plastic wrap and let it rise in the oven turned off for about 2 hours or until doubled in volume 21.

At this point, brush the surface of the cake with the reserved butter cream 22 and bake in a preheated ventilated oven at 356°F for about 35-40 minutes, in the middle rack. Once baked, let it cool and sprinkle with powdered sugar 23. Your apple rose cake is ready to be served 34!

Storage

The apple rose cake can be stored at room temperature for 3-4 days, covered with a glass dome. You can freeze it after baking and completely cooling it, perhaps divided into smaller portions.

Advice

If you don't have sourdough, you can proceed this way: prepare a pre-ferment with 50 g of flour, 25 g of water, and 1 g of fresh yeast, knead briefly and let it rise for 7-8 hours or until doubled in volume, then use it in place of the sourdough. If you don't have a stand mixer, you can knead by hand, ensuring to add the ingredients gradually.

For the translation of some texts, artificial intelligence tools may have been used.